There’s something magical about Halloween baking — the kitchen filled with sweet vanilla scents, the fun of swirling spooky colors together, and the joy of sharing homemade treats with family or friends. These Spooky Two-Tone Red Velvet Cupcakes are as cozy as they are eye-catching. With a soft, tender crumb and silky cream cheese frosting, they’re the perfect mix of festive fun and classic comfort.
Recipe Info
| Category | Prep Time | Cook Time | Servings | Calories |
|---|---|---|---|---|
| Dessert | 20 minutes | 20 minutes | 12 cupcakes | ~280 kcal |
Ingredients You’ll Need
For the Cupcakes
- 1 ¼ cups (160g) all-purpose flour
- 1 tbsp cocoa powder
- ¾ tsp baking soda
- ¼ tsp salt
- ½ cup (120ml) buttermilk
- ½ tsp vinegar (white or apple cider vinegar)
- ½ tsp vanilla extract
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 large egg
- 2 tsp red food coloring
For the Frosting
- 1 cup (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 3 cups (360g) powdered sugar, sifted
- 1 tsp vanilla extract
- Black gel food coloring (for two-tone swirl effect)
Step-by-Step Instructions
- Preheat the oven
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with Halloween-themed cupcake liners. - Mix the dry ingredients
In a bowl, whisk together flour, cocoa powder, baking soda, and salt until evenly combined. - Combine wet ingredients
In a small bowl, mix buttermilk, vinegar, and vanilla extract. Set aside. - Cream butter and sugar
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2–3 minutes. Add the egg and red food coloring, mixing until smooth. - Bring it all together
Alternate adding the dry ingredients and buttermilk mixture to the butter mixture, mixing gently until just combined. Be careful not to overmix for the softest cupcakes. - Fill and bake
Spoon the batter into the prepared liners, filling each about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted comes out clean. Let cool completely before frosting. - Make the frosting
Beat the cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla, beating until light and fluffy. Divide frosting in half; tint one half black with gel food coloring. - Create the two-tone swirl
Fit a piping bag with a star tip and spoon the red and black frostings side-by-side. Pipe a rose-shaped swirl on top of each cupcake for a dramatic two-tone effect.
Helpful Notes & Tips
- Make sure cupcakes are completely cool before frosting to avoid melting the swirl.
- Gel food coloring works best for vibrant color without thinning the frosting.
- Store cupcakes in an airtight container in the fridge for up to 3 days; bring to room temperature before serving.
Recipe Variations
- Black Velvet Version – Use black cocoa powder for a richer, darker cake base.
- Mini Cupcakes – Make bite-sized versions and reduce baking time to 10–12 minutes.
- Dairy-Free Option – Swap buttermilk with almond milk mixed with 1 tsp vinegar and use dairy-free cream cheese for the frosting.
Serving Suggestions
- Perfect for a spooky movie night with popcorn and iced tea.
- Arrange them on a black cake stand for an elegant Halloween dessert table.
- Add edible glitter or candy eyeballs for a playful twist kids will love.
Conclusion
These Spooky Two-Tone Red Velvet Cupcakes are a fun, cozy way to celebrate Halloween. Whether you’re baking with kids or bringing them to a party, they’re a sweet reminder that festive treats can be simple, beautiful, and made with love. So, grab your piping bag and give this recipe a try — you’ll be the star of your spooky soirée!